Pumpkin Flax Quickbread

Pumpkin Flax Quickbread

This is a moist, dense quick bread suitable for breakfast or even Thanksgiving. It is a vegan version, containing no animal products.

Prep Time:
10 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 20 mins
Yield:
1 9×5-inch loaf
Servings:
12

Ingredients

  • 2 tablespoons flax seed meal
  • 6 tablespoons water
  • 1 ½ cups sugar
  • 1 cup canned pumpkin puree
  • ½ cup applesauce
  • 1 1/3 cups all-purpose flour
  • 1/3 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×5 inch loaf pan.

Step 2
Whisk together flax seed meal and water. Mix in sugar, pumpkin and apple sauce.

Step 3
In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into prepared pan.

Step 4
Bake in preheated oven for 65 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean.

Nutrition Facts (per serving)

176
Calories
1g
Fat
41g
Carbs
2g
Protein
Nutrition Facts
Servings Per Recipe 12
Calories 176
% Daily Value *
Total Fat1g 1%
Saturated Fat0g 1%
Sodium316mg 14%
Total Carbohydrate41g 15%
Dietary Fiber2g 6%
Total Sugars27g
Protein2g
Vitamin C1mg 5%
Calcium24mg 2%
Iron1mg 6%
Potassium84mg 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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source by allrecipe

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